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flavor Which pepper do you find is the smokiest in taste...

Thank you for all the info that makes I’m excited to try them this pod season I haven’t heard of the black Congo strain I’ll definitely have to think about it for next season and yes surprisingly here in Texas are main grocery store HEB has a good selection of peppers scattered between stores you might have to go to a few different stores but so far I have been able to find yellow scotch bonnets and a mix pack of Habs that usually have one chocolate in them and tried a ghost for the first time when I found them this week didn’t eat that much but it wasn’t as hot as I thought it would be still the hottest pepper I’ve tased but guess I’ve done it the right way and built with things at the scotch bonnet and habanero heat levels that it wasn’t anything I couldn’t hand actually loved the flavor

You ever find any Manzanos in your stores? I was very excited to find some up my way in New Jersey.
 
You ever find any Manzanos in your stores? I was very excited to find some up my way in New Jersey.
There is a local Mexican grocery store that always has these near me. I feel so fortunate to always have them at my disposal. It’s such a cool variety; the citrus fruity flavor with heat a bit above SeƱor Serrano, oh my I love it. It’s one of my favorites no doubt.

This same store always has a mixed varieties of habs which is cool, chocolates are always fun to run across
 
There is a local Mexican grocery store that always has these near me. I feel so fortunate to always have them at my disposal. It’s such a cool variety; the citrus fruity flavor with heat a bit above SeƱor Serrano, oh my I love it. It’s one of my favorites no doubt.

This same store always has a mixed varieties of habs which is cool, chocolates are always fun to run across

Take some Manzano photos next time you grab some! I'm curious to see what you have out your way.
 
Sun dried Aleppo has some smoky undertones. Not so much if done in a dehydrator
Uh Huh Yes GIF by Originals
 
Thank you for all the info that makes I’m excited to try them this pod season I haven’t heard of the black Congo strain I’ll definitely have to think about it for next season and yes surprisingly here in Texas are main grocery store HEB has a good selection of peppers scattered between stores you might have to go to a few different stores but so far I have been able to find yellow scotch bonnets and a mix pack of Habs that usually have one chocolate in them and tried a ghost for the first time when I found them this week didn’t eat that much but it wasn’t as hot as I thought it would be still the hottest pepper I’ve tased but guess I’ve done it the right way and built with things at the scotch bonnet and habanero heat levels that it wasn’t anything I couldn’t hand actually loved the flavor

Did you decide to go for it with growing the chocolate chinenses?
 
Wow! Those are nice looking. @CaneDog have you ever seen red Manzanos with that blocky, 4-lobed morphology like some of the ones on the pics at left? I've only seen that in the yellow ones!
There seem to be a decent number of them out there, but I haven't seen them at online seed sellers very often. Mostly I've seen them in pictures from markets or varieties grown from market-collected seeds. SLP sold a "costa rican red" (not to be confused with the grif 9245 "costa rican red" they'd sold previously), that produces a beautiful glossy, lobed, red pod. It wasn't as meaty as some that I've seen, but was a nice one. I've been considering working it into the rotation again, but I have so many rocoto varieties it's tough to get to the top of the list.

Those Colorado market rocotos above are some seriously beefy pods. Not many of those to the pound!
 
Wow! Those are nice looking. @CaneDog have you ever seen red Manzanos with that blocky, 4-lobed morphology like some of the ones on the pics at left? I've only seen that in the yellow ones!
I found that typical red apple shape at the Peruvian markets in Milan, along with the aji amarillo

20241213_165230.jpg


BTW I think these two varieties are among the fruits that take the longest to grow. So far they haven't even flowered, but you never know... I still prefer to grow smaller baccatums and pubescens
 
I found that typical red apple shape at the Peruvian markets in Milan, along with the aji amarillo

20241213_165230.jpg


BTW I think these two varieties are among the fruits that take the longest to grow. So far they haven't even flowered, but you never know... I still prefer to grow smaller baccatums and pubescens

Wow, those are nice looking! You mentioned that these were found in a Peruvian Market, and the ones from Colorado I believe were listed as Manzanos so I'm assuming they were from a Mexican grocery (or that their origin was Mexico). I'm curious whether there's a difference in either taste or growth habit (heat tolerance, etc.) between the two large red pubescens compared between yours and the ones from Colorado. I've read, anecdotally, that Manzanos tasted and grew a little differently. Guess I have to put that on my list to test out down the road!
 
Wow, those are nice looking! You mentioned that these were found in a Peruvian Market, and the ones from Colorado I believe were listed as Manzanos so I'm assuming they were from a Mexican grocery (or that their origin was Mexico). I'm curious whether there's a difference in either taste or growth habit (heat tolerance, etc.) between the two large red pubescens compared between yours and the ones from Colorado. I've read, anecdotally, that Manzanos tasted and grew a little differently. Guess I have to put that on my list to test out down the road!
TBH I called it "manzano rojo" trying to define what variety it was, but thinking about it better now it could be a generic name, being from a Peruvian market and not a Mexican one. It could very well be a more specific variety of Peruvian rocoto, does anyone know more? The flavor was quite bland: red tomato, green tomato, watermelon, unripe cherry, sweet, juicy and with a spiciness that rose to my cheekbones. But since that aji amarillo was also strangely watery and tasteless compared to mine, I thought of sowing them to verify that it was only the cultivation method factor that influenced the organoleptic profile. Maybe at the end of the season I can send you some seeds that I have saved, this year I didn't give it enough space to grow well and I will probably be tight with the spaces next year too. Actually I remembered that it made some flowers, almost entirely white with pink shades 🤩
 
TBH I called it "manzano rojo" trying to define what variety it was, but thinking about it better now it could be a generic name, being from a Peruvian market and not a Mexican one. It could very well be a more specific variety of Peruvian rocoto, does anyone know more? The flavor was quite bland: red tomato, green tomato, watermelon, unripe cherry, sweet, juicy and with a spiciness that rose to my cheekbones. But since that aji amarillo was also strangely watery and tasteless compared to mine, I thought of sowing them to verify that it was only the cultivation method factor that influenced the organoleptic profile. Maybe at the end of the season I can send you some seeds that I have saved, this year I didn't give it enough space to grow well and I will probably be tight with the spaces next year too. Actually I remembered that it made some flowers, almost entirely white with pink shades 🤩

They sound beautiful! I'd be willing to bet that the flavor would be awesome if you grew them at home!
 
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